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Vegetables In Red Curry

sweet.chef's picture
Ingredients
  Coconut milk powder 8 Tablespoon (Maggie)
  Water 2 Cup (32 tbs)
  Whole red chilies 12
  Garlic 10 Clove (50 gm)
  Onion 1
  Galangal 1 Inch (1 Piece)
  Coriander root and stems 1 Tablespoon, chopped
  Lemon 1 (Use Rind)
  Oil 4 Tablespoon
  Mixed vegetables 6 Cup (96 tbs), chopped
  Salt To Taste
Directions

MAKING
1)In a bowl, mix Maggi Coconut Milk Powder in 2 cups warm water and set it aside.
2)In a mixer, add whole red chilies, garlic, onion, galangal, coriander(root&stem) and lemon rinds and grind to a fine paste with a some water.
3)In a karahi, heat oil and stir-fry the ground paste for a minute.
4)Put in the chopped vegetables and salt.
5)Cover the karahi and cook for 8 to 10 minutes on low flame till the vegetables are cooked.
6)Pour in the coconut milk and let it simmer for another 5 minutes.

SERVING
7)Remove from heat and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1877 Calories from Fat 792

% Daily Value*

Total Fat 89 g137.2%

Saturated Fat 24 g119.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 811.1 mg33.8%

Total Carbohydrates 226 g75.4%

Dietary Fiber 36.9 g147.7%

Sugars 75.6 g

Protein 42 g84.3%

Vitamin A 401.2% Vitamin C 483%

Calcium 47.1% Iron 16.9%

*Based on a 2000 Calorie diet

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Vegetables In Red Curry Recipe